1. Heat oven to 375 F.

2. Empty spaghetti sauce into pan; simmer for 10 minutes until thickened and reduced to about 3 cups; stir in shrimp.

3. Combine ricotta cheese, Parmesan cheese, parsley and pepper in a small bowl.

4. To assemble lasagna, place half of the cooked noodles in an 8-by-8-inch casserole dish. Top with half the seafood mixture. Drop half of the ricotta mixture by small teaspoons on top. Sprinkle with half of the mozzarella cheese. Repeat layers.

5. Bake in a 375 F oven for 35 minutes or until bubbly. Let stand 10 minutes before cutting.